Golden Lentil Soup

Golden Lentil & Sweet Potato Soup

This easy and nutritious recipe brings together simple pantry items like the protein-rich channa dal (yellow split peas) and naturally sweet root vegetables into a luscious soup.

Flavored simply with our Grandma’s Gold spice blend, it is warm with depth and hints of nutmeg, golden turmeric and cardamom makes it perfect for any sweet or savory recipes.

The soup is creamy without dairy and packed with fiber and plant-based protein, it’s a nourishing everyday dish that shows how simple ingredients and spices can create bold flavor while supporting overall health.

Serves 4-6 : Prep Time 10 Minutes : Cooking Time 30-45 Minutes

Ingredients:

• ½ cup yellow split pea lentils
• 1 medium sweet potato (sub with winter squash or carrots)
• ½ cup diced onion
• 1 tsp. grated fresh ginger (sub with ¼ tsp. dry ground ginger)
• 1 tsp. grated garlic
• 1 cup light coconut milk (optional)
• 1 ½ tsp. Grandma’s Gold spice blend
• 1 tsp. apple cider vinegar
• 3 cups water (or stock)
• 1 tbsp. olive oil
• salt to taste (less if using stock)

Directions:

1. Wash, peel and dice the onions, sweet potatoes, and grate the garlic and ginger. Wash and rinse the lentils until the water runs clear and soak in an inch of water while you prep the other ingredients.

If Cooking Stove Top

2. On medium heat the olive oil in a thick bottomed pan, when the oil is hot, add the onions, garlic and ginger; stir fry for 2 minutes.
3. Add the lentils and cubed potatoes, and spice blend. Stir-fry for about a minute and then add the water. Bring it to a boil, and then simmer for about 15 minutes.
4. Add the coconut milk, stir and continue cooking for another 15-20 minutes. Add more water if the lentils are still al-dente after 30 minutes and hard to mush against the side of the pot with the back of the spoon.
5. When everything is cooked, blend with an immersion blender or in a conventional blender and return to the pot.
6. Taste and adjust for any seasonings, you could add a splash of vinegar to round off the flavors.
7. Simmer for 4-6 minutes and serve hot.
8. Garnish with roasted nuts, crispy kale or a drizzle of olive oil.

If Using A Pressure Cooker (Instant Pot) To Prep the Lentils and Potatoes

1. Follow step 1 from above and place the lentils and potatoes in a bowl with 2 ½ cups of water.
2. Add 2 inches of water into the inner container of your Instant Pot, place the bowl with a lid into the inner container.
3. Shut the Instant Pot lid, set it to “Pressure Cook” mode at “Normal Pressure” for 22 minutes. Turn off the ‘Keep Warm’ option.
4. When complete, remove the bowl with the lentils and potatoes from the Instant Pot insert and set aside.
5. Follow steps 2 from the Store Top cooking section above. Then add the cooked lentils and potatoes along with the cooking liquid in the bowl and stir it all together.
6. Add the coconut milk, spice blend, season with salt and add any additional water or stock needed to make the consistency you desire.
7. Blend the soup, simmer for 10-12 minutes and it’s ready to serve.